Sundubu-Style Soft Tofu Stew

Ingredients

• 1 lb SILKEN Tofu (the soft tube if your market has it)
• 1 cup Mushroom, sliced
• 2 tbsp gochujang + 1 tbsp gochugaru or chili flakes
• 1 tbsp soy + 1 tsp sesame oil
• 3 cloves garlic + 2 scallions
• 2½ cups stock
• 2 eggs, for cracking in at the table
• Rice alongside

Method

1. Bloom the gochujang, chili flakes, and garlic in the sesame oil 1 minute — the red base that stains everything after it.
2. Add the stock, soy, and Mushroom; simmer 5 minutes.
3. Spoon in the silken Tofu in BIG soft clouds — never stir hard again; sundubu's luxury is those intact trembling curds.
4. Simmer 5 minutes until the stew bubbles like a hot spring.
5. Serve VIOLENTLY bubbling (Korean restaurants serve it still boiling in stone bowls), crack a raw egg into each portion at the table, and stir it into the lava with rice standing by. Comfort at a rolling boil.